#chipotledressing

Chipotle lime ranch dressing/dip.

This vegan salad features crispy baked tempeh strips on a bed of mixed greens, cherry tomatoes, avocado, and red onion, topped with a flavorful honey chipotle dressing. It's a delicious and nutritious meal that's perfect for lunch or dinner.

Ingredients: 8 oz tempeh, sliced into strips. 2 tablespoons olive oil. Salt and pepper, to taste. 6 cups mixed greens. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1/4 cup sliced red onion. 1/4 cup roasted pumpkin seeds. 1/4 cup chopped fresh cilantro. 1/4 cup tahini. 2 tablespoons apple cider vinegar. 1 tablespoon agave syrup. 1 chipotle pepper in adobo sauce, minced. 1 clove garlic, minced. 1/4 cup water.

Instructions: Preheat oven to 375F 190C. In a bowl, toss tempeh strips with olive oil, salt, and pepper. Place tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden and crispy. In a large salad bowl, combine mixed greens, cherry tomatoes, avocado, red onion, roasted pumpkin seeds, and cilantro. In a small bowl, whisk together tahini, apple cider vinegar, agave syrup, minced chipotle pepper, minced garlic, and water to make the dressing. Drizzle the dressing over the salad and toss to coat. Top the salad with the baked tempeh strips. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This tasty Quinoa Pilaf with Chipotle Dressing is a great vegan dish that is full of protein and bright flavors. A healthy and filling meal is made with quinoa, corn, black beans, colorful bell peppers, and creamy avocado, all tossed in a smoky chipotle dressing.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup corn kernels. 1 can 15 oz black beans, drained and rinsed. 1/4 cup chopped cilantro. 1 avocado, diced. Salt and pepper to taste. 1/4 cup olive oil. 2 tablespoons lime juice. 2 chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon salt.

Instructions: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a large bowl, combine cooked quinoa, diced bell peppers, corn, black beans, cilantro, and avocado. Season with salt and pepper to taste. In a small bowl, whisk together olive oil, lime juice, minced chipotle peppers, minced garlic, cumin, paprika, and salt to make the dressing. Drizzle the chipotle dressing over the quinoa mixture and toss until evenly coated. Serve warm or cold as desired.

Prep Time: 15 minutes

Cook Time: 15 minutes